This crispy rice recipe is a delicious way to add crunch to salads, bowls, and side dishes! It's easy to make on a sheet pan with 4 simple ingredients.
This crispy rice recipe is one of my favorite ways to add crunch to salads and bowls. Easy to make on a sheet pan with just 4 ingredients, it transforms dry, dull day-old rice into something completely delicious. It’s crackly, toasty, and infused with nutty, savory flavor from tamari and sesame oil. I love it as the base of a bowl or salad or as a crunchy topping for roasted veggies, sweet potatoes, and more.
I developed this crispy rice recipe after eating the most delicious crispy rice salad at a restaurant (shoutout to Hai Hai in Minneapolis!). I’d made crispy rice on the stove many times before, where one side of the rice gets crispy and the rest stays tender, but after eating that salad, I started craving a version that was entirely crisp and flavorful.
Rather than frying batches of rice in a skillet, I found toasting it in the oven to be the easiest approach. Fast forward through several burned, bland, and not-quite-crispy tests, and I’ve nailed my recipe. I hope you love this crispy rice as much as I do!
Crispy Rice Ingredients
This crispy rice recipe starts with 4 simple ingredients:
- Rice, of course! Just like when you’re making fried rice, leftover rice is best here. Freshly cooked rice is too moist and fluffy to crisp up nicely in the oven. The drier, firmer texture of leftover rice is actually preferable! Any type of white rice works well, from short grain rice like sushi rice to long grain rice like jasmine. Basmati and jasmine rice are my go-tos.
- Toasted sesame oil – It helps the rice brown in the oven and adds delicious nutty flavor.
- Tamari or soy sauce – For salty, savory flavor. Be sure to use certified gluten-free tamari if you need this recipe to be gluten-free.
- And sea salt – I toss it with the crispy rice as soon as it comes out of the oven. I think it’s the secret ingredient in this recipe, making the rice’s toasty flavor pop.
Find the complete recipe with measurements below.
How to Make Crispy Rice
This crispy rice recipe has four easy steps:
1. Season the rice. Place it on a baking sheet and toss it with the tamari and sesame oil. Spread it in a single layer.
2. Roast for 10 minutes, then toss. Pop the rice in a 400°F oven for 10 minutes, then give it a good stir to help it cook evenly. Spread it in a single layer again.
3. Return to the oven and bake until lightly crisp and golden brown, another 12 to 16 minutes.
- Note: The rice should be crisp around the edges at this point, but it’s ok if it’s still slightly tender in the middle. It will continue to crisp up as it cools. If you leave it in the oven for too long, it will quickly go from just-right to burnt.
4. Toss with the salt and let cool slightly before using in salads, bowls, and more!
Tips for the Best Crispy Rice
- Use leftover rice. It needs to be dried out in order to get golden and crunchy, so try to cook it 1 to 3 days before you make this recipe. In a pinch, you can cook fresh rice, spread it on a plate, and let it sit at room temperature for an hour to cool and dry out before baking (it may need a few extra minutes in the oven to get crispy).
- Spread it in a single layer. If you’ve made any of my roasted vegetable recipes, you know this rule well: foods need space in order to get crisp and browned in the oven. If the rice is clumped together, it will steam and soften. Spread it in a thin layer and toss halfway through to give all the grains a chance to make direct contact with the hot pan.
- It crisps up as it cools. It’s easy to over-bake the rice in this recipe. Take it out of the oven when it’s crisp around the edges but still has the slightest tender bite in the center. If you let it cool on the baking sheet for a few minutes before serving, it will end up with a perfect crispy texture.
How to Serve
This crispy rice is a perfect base for salads and grain bowls. It’s especially delicious in recipes with Asian flavors, like this sushi bowl and this mango ginger rice bowl. And it’s the star ingredient in this crispy rice salad recipe!
I also love it as a crispy topping. Sprinkle it over any roasted veggie topped with a flavorful sauce, like roasted sweet potatoes drizzled with sesame ginger dressing or roasted broccoli with gochujang sauce. It’s the perfect crunchy garnish!
How to Store and Reheat
Store leftover crispy rice in an airtight container in the refrigerator for up to 2 days. It will become less crispy in the fridge.
I don’t mind the slightly softer texture at room temperature in grain bowls and salads, but if you’d like to crisp it up again, you can reheat it in a 325°F oven or air fryer.
More Rice Recipes to Try
If you love this crispy rice, try one of these delicious rice recipes next:
- Easy Fried Rice
- Cilantro Lime Rice
- Spanish Rice
- Or any of these 25 Easy Rice Recipes!
Crispy Rice Recipe
Ingredients
- 3 cups cooked and cooled rice, leftover rice is best
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari or soy sauce
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the rice on the baking sheet. Drizzle with the sesame oil and tamari, toss to coat, and spread evenly on the baking sheet.
- Roast for 10 minutes, then toss. Roast for another 12 to 16 minutes, or until the rice is lightly crisp and browned. It will continue to crisp up as it cools.
- Toss with the salt. Let cool for 5 to 10 minutes to crisp up before serving.
Why half moons in the crisp fried rice salad please? Are English cucumbers acceptable in whole rounds?
I have been looking for a recipe for crispy rice. Looks amazing. Definitely need to make it this week.